This recipe is one I found on pinterest. I found this site with lots of links to slow cooker recipes. The original of this comes from chocolate covered Kate. Here is how we made it. I left out mushrooms, and actually spinach too. I also found I needed a lot more broth/stock that the original said. If you are a mushroom lover, click the link above and follow that recipe. (keeping in mind that you might need more liquid.) I loved the combination of flavors. We actually made this twice. First time my veggie broth was rancid and we had to dump it. Such a waste. Second time DH made it. I had thought he left out chili powder but in reviewing the recipe, I don't see any. Maybe he left out the cumin. It was good that way, but I sprinkled the chili powder on it when I ate it for left overs and it was excellent. Good enough that I had the left overs 3 times. I thought the lemon flavor was a bit too strong the first day, but not in left overs. Just and FYI. I may fiddle with that next time I make this. That is the true judge of if I like something. :) I also love a good vegetarian meal.
- 1.5 cups onion, chopped (always an approximation for me)
- 1 Tablespoon minced garlic -2-4 cloves
- olive oil -1 tsp-1 Tbs for sauteing veggies
- 1.5 cups diced bell peppers (I used mini sweets)
- 6 carrots, chopped
- 1 cup celery, chopped
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons tomato paste
- 2 1/2 teaspoons fennel seeds
- 2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1 1/3 cup dry lentils
- 4 cups vegetable stock or broth
- 2 15 oz cans diced tomatoes
- 1 teaspoon salt
- 1 1/2 Tablespoons grated lemon zest
- optional (5 oz spinach) Sounds good but we didn't use it.
- Saute onion in oil in a large saucepan until it begins to brown. Add garlic, peppers, carrots, celery and cook for 5 more minutes. (Pretty sure I added a bit more oil at this time. I just went by what it looked like it needed.)
- Add vinegar, tomato paste, fennel seeds, paprika and cumin. Cook 15 minutes over medium heat, stirring occasionally.
- Add lentils, broth, tomatoes, and salt. Bring to a boil, Cover, reduce heat, and simmer until lentils are done. Add lemon zest. Stir and serve. (If using spinach, add with lemon zest and cook 2-3 minutes until it wilts. If your a fan of chili powder or want a spicier or smokey flavor, try it with a sprinkle of chili powder. I loved the left overs like that.